In a shallow bowl, combine the breadcrumbs, freshly grated parmesan, Italian seasoning, and smoked paprika. Stir well to distribute the seasonings evenly throughout the breadcrumb mixture. I use freshly grated parmesan instead of pre-shredded because it melts into the coating better and creates a more cohesive crust. Set this mixture aside while you prepare the chicken.

Pat the chicken thighs dry with paper towels to remove excess moisture—this helps the coating adhere better. Rub each thigh all over with the olive oil, distributing it evenly on both sides. Season generously with salt and pepper, then rub in the freshly minced garlic, coating each piece thoroughly. The garlic will infuse into the chicken as it cooks and add wonderful flavor depth.

Preheat your air fryer to 400°F. Working with one thigh at a time, press the seasoned chicken firmly into the breadcrumb mixture from Step 1, coating all sides generously—press hard so the coating adheres well. Place the coated thighs skin-side down in the air fryer basket in a single layer. Cook for 12 minutes at 400°F without opening the basket, as this allows the skin to crisp and the coating to set.

Carefully flip the chicken thighs skin-side up and continue cooking for 6-8 minutes until the internal temperature reaches 165°F when measured at the thickest part of the thigh. The second side will finish faster since the thighs are already heated through. Once done, remove the chicken from the air fryer and let it rest for 5 minutes before serving—this keeps the meat juicy and allows the coating to set completely.